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Posts Tagged ‘salmon’

Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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These were really good, and I am definitely going to make them again!  I actually experimented with tuna as well. If you want to use tuna, add about 1-2 tsp of lime juice to the food processor so they will form patties. This recipe is adapted from The Whole Life Nutrition Kitchen.

3-4 green onions, ends trimmed

1 large handful fresh cilantro

1 tsp adobo sauce (from a can of chipotles in adobo)

1-2 tsp lime zest

salt and pepper

2 – 6oz cans wild caught salmon (boneless, skinless)

1 cup cooked quinoa

Place the green onions, cilantro, adobo, lime zest, and black pepper into the food processor and process until smooth. Add the salmon and quinoa until fairly smooth, taste for salt. Form into patties.

In a medium to large skillet heat about a tablespoon of oil over medium high heat. Cooks patties until nice and crispy on each side (about 3 minutes per side). Don’t crowd the pan!

I served these with sautéed kale and roasted parsnips, YUM!

If you’ve never had roasted parsnips you really have to try them. It’s very simple and so tasty. A little olive oil, salt and pepper, about 15 minutes at 400F, until crispy and caramalized.

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Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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This was a good recipe, not great though. If I make it again, I will zest the lemon instead of peeling, I think that will give it more lemon flavor. Or I would just squeeze lemon juice on top when the fish is done. It was a very easy way to make salmon, very little clean up. This is adapted from a Martha Stewart recipe.

2 skinless salmon fillets (4 oz each)

2 tsp olive oil (1 tsp each fillet)

lemon peel from one lemon (1/2 on each piece)

salt and pepper

Pre heat oven to 400F. Place salmon fillets in center of  a large piece of parchment paper drizzle with olive oil, sprinkle with salt and pepper and top with lemon peel. Fold up like an envelope.

Bake until salmon is cooked through, about 12 to 15 minutes.

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Saturday: Chinese Cabbage Stir fry

Sunday: Salmon with Lemon, Green Beans, Red Potatoes

Monday: Slow Cooker Soup Beans with Cornbread and Kale

Tuesday: Leftovers

Wednesday: Sesame Noodles with Tofu, Broccoli and Carrots

Thursday: Vegetarian Bolognese with Mixed Green Salad

Friday: Leftovers

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Tonight we  had salmon with green beans and sweet potatoes.  The salmon was wild Alaskan from Trader Joe’s. The green beans and the sweet potatoes were from my local farmer’s market.  On the salmon I put a mixture of brown sugar, chili powder, cumin, salt and pepper and simply cooked them in a skillet. The green beans were sauted with garlic and at the end I throw in just a tiny bit of butter for flavor. The sweet potatoes (which there is no picture of because we ate them all before I thought about taking pictures) are roasted with just olive oil, salt and pepper. Yum!

Sweet and Spicy Salmon

Spicy Salmon

1 Tbsp brown sugar

1/2 Tbsp chili powder

1/2 tsp cumin

salt and pepper

Mix together and spread over two 4 ounce wild salmon fillets.  Heat olive oil in a skillet and saute about 3 minutes on each side (depending on thickness). Don’t over cook the salmon, it will turn out very dry.

Garlicky Green Beans

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